Preparation:
Prepare Fennel Seed Dressing.
Cook chicken breast halves in oil in 10-inch nonstick skillet about 6 minutes on each side or until juices run clear. Cool slightly; cut into thin slices. Toss plums, celery, cauliflowerets and dressing in large bowl. Carefully stir in chicken. Cover and refrigerate at least 4 hours. Spoon onto lettuce leaves. |